Mediterranean Fusion Fusilli Pasta - Recipe

This dish perfectly marries the bronze-cut texture of Bioitalia’s fusilli with the deep, sun-ripened intensity of Blue Sky Organics’ olives. It’s a 15-minute pantry masterpiece.

Ingredients

• 1 bag Bioitalia Organic Fusilli
• 1/2 jar Blue Sky Organics Olive & Basil Tapenade
• 1/2 cup Blue Sky Organics Garlic & Black Olives (roughly chopped)
• 2 tbsp Extra Virgin Olive Oil
• Fresh basil and a squeeze of lemon

Instructions

1. Boil the Pasta: Cook the fusilli in salted water until al dente. Reserve 1/2 cup of pasta water before draining—this is the secret to a silky sauce.
2. Create the Base: In a large pan, gently warm the olive oil over low heat. Add the chopped olives and the tapenade, stirring for 1 minute to release the aromas.
3. The Emulsion: Add the reserved pasta water to the pan and whisk gently to create a light, savory sauce.
4. Toss and Serve: Fold in the cooked fusilli. Garnish with fresh basil and a dash of lemon to brighten the earthy Karoo flavours.

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